YYC Food and Drink Experience kicks off Friday, February 28th and runs until March 15th. Raw Bar has created a prix fixe dinner menu for the foodie festival.
We caught up with Chef Peter Paiva to ask him some personal questions so you can get to know the Chef behind the menu at Raw Bar.
At what age did you start cooking?
I always liked to cook ever since I was able to reach the stove. It did not become a career choice till I was about 23.
At what time of day do you get your best ideas?
No particular time of day. Most of my ideas come to me as I am cooking and then I like to play and experiment.
What’s the best thing you’ve eaten in your life?
I am a sucker for my mom’s cooking.
Honestly, what do you eat for breakfast? Coffee? Fruit Loops?
I usually skip breakfast but if I had to, pancakes.
What ingredients do you gravitate towards in the produce section?
Eggplant is a very versatile vegetable. One of my favourites.
Favourite ‘Calgary’ supermarket / farmers market?
I do most of my shopping at Costco and Sobeys. I do like Calgary Co-op because they offer a surprisingly large selection from local farms. As for farmers markets, I usually visit Calgary Farmers Market on Blackfoot trail.
Do you watch food shows on Netflix? If so, what’s your favourite?
I have enjoyed Jon Favereau’s The Chef Show for all the different stories from all the different chefs and guests.
Tell us about any food movement that interests you at the moment.
I like the way most of the industry has gotten away from the more expensive classical fine dining, at least here in Calgary. My philosophy is that you should be able to go out and enjoy a meal without having to break the bank.
What are you excited for the public to try on your YYC Food and Drink Experience prix fixe menu?
We are serving lettuce wraps for our entrees which have really bold flavours and guests can customize their wraps with a assortment of fillings so every bite can taste a little different.
Favourite restaurant in Victoria Park?
Favourite coffee shop?
Rosso Coffee Roasters made one of the best cups of coffee I have ever had!
Your go to cocktail?
Ramos Gin Fizz. But the bartenders tend to get mad if you order that one, so I usually settle for a gin & tonic.
If you weren’t a chef, what would you likely be?
I was working on a writing/journalism degree before I stumbled into cooking so probably that.
Do you have chickens in your backyard? Beehive?
No, just a small berry patch.
Who really does the cooking at home?
I cook dinner on my days off and usually make large batches that can be used as leftovers. Skip the Dishes helps on occasion.